Title: The Salmon in Aspic
Categories: Info Fish Salmon
Yield: 1 Servings

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I thawed and treated the salmon as per usual. I made the court boullion and set the poacher to heating while I wrapped the salmon in cheesecloth and tied it securely to the rack/insert thing for the poacher. When the boullion came to a s(h)immer I lowered the fish into it. The fish was about 3 inches thick so I aimed for 25 minutes or so. I have this thing where I put a metal skewer into the fish; hold it there for about 5 seconds, quickly withdraw it and place the tip on my lower lip. If it's just barely warm, it's not done, if it's a bit on the hot side but not much, it's ready and if it's hot it's overdone. This system works wonderfully for me.

While the fish is poaching, I make the aspic glaze. I do not have access to the fish bones/heads for making fish stock so I opted for a couple fish boullion cubes (made by Knorr and quite good) and a bottle of clam juice along with the white wine and the juice of a lemon. Whem this is all in readiness I added the 3 packets of unflavored gelatin which I had softened in cold water. Taking the fish out (and it being done) I removed the aspic and the fish to the front porch (cold out there and it's glassed in). As they are cooling I cut little carrot fishes out (a system I learned from The happy cooker or some other Asian chef/cook.) I hard boiled a couple eggs, peeled, cooled and sliced these. I had some pimento strips and some parsley sprigs also for decoration.

I carefully skinned and pulled away the dark meat off the top of the fish and carefully turned it over and removed the skin and dark stuff off the other side. Placed it on a clean platter and set the decorations on top. When the fish was quite cold and the aspic syrupy I took a tablespoon and starting dribbling the aspic over the fish. It clung to the fish very well and all the decorations stayed in place. There became a pool of drained away aspic on the platter as well but most of it stayed on the top. When I took the platter over to my brothers, I placed parsely sprigs and lemon wedges around the fish (hid the pool of aspic and looked pretty good too.)

I made a sauce which was based on what Pat and Gail had sent me but, of necessity, it was nofat. I used nofat mayo, some lemon juice, chervil, parsley, tarragon. all dried herbs save the parsley.

Anyway it was really quite attractive. Those that loved fish esp. loved this fish. It was so sweet and perfect. Delicate flavored and the sauce balanced it perfectly. There are also those in our family that go "ooh, what is that? too bad, they missed something really special.

A very special thank you to Pat and Gail for making it possible!!! From: Mary Riemerman Date: 29 Nov 96 National Cooking Echo Ä

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